Dehydrated Radish Pickle

• 1 pkg. Hanagiri or Sengiri daikon (dried)
• 1 pkg. Kobu (already cut)

Soak radish in water for 30 minutes. Soak kobu in water for 10 minutes. Drain. Squeeze radish, add kobu in a large bowl and add sauce.

Sauce:

• ¾ cup vinegar (Japanese)
• ¾ cup sugar
• ¾ cup shoyu
• 1 tsp. monosodium glutamate
• 2 tbsp. sesame seeds (toasted)

Mix thoroughly. Put into jars. Let stand 24 hours without refrigeration. Then keep in refrigerator.
Hanagiri = sliced
Sengiri = strips